Method For Reducing Postprandial Blood Glucose Levels With A Whey Protein/Fiber Composition

Abstract

A method is provided that is effective for reducing postprandial blood glucose levels. The method includes administering a blend of native whey protein and viscosifying fiber to a subject in an amount and at a time prior to a meal or concurrent with a meal that is effective for reducing postprandial blood glucose levels and/or reducing food intake.

1 . A method for reducing postprandial blood glucose levels comprising:
 administering a blend of from 2 to 50 grams of native whey protein and 0.5 to 20 grams viscosifying fiber to a subject at least 5 to 90 minutes prior to a meal, the method effective for reducing postprandial blood glucose levels by at least about 5% as compared to the same subject not administered a blend of native whey protein and viscosifying fiber prior to a meal.   
     
     
         2 . The method of  claim 1  wherein the native whey protein has a level of hydrolysis of 2% or less. 
     
     
         3 . The method of  claim 2  wherein the native whey protein is selected from the group consisting of sweet whey, acid whey, individual whey proteins, hydrolysates of native whey proteins and mixture thereof. 
     
     
         4 . The method of  claim 2  wherein the viscosifying fiber is selected from the group consisting of hydroxypropyl methylcellulose, gum arabic, sodium carboxymethylcellulose, methylcellulose, guar gum, gellan gum, locust bean gum, konjac flour, tragacanth gum, karaya gum, gum acacia, chitosan, arabinogalactins, glucomannan, xanthan gum, alginate, pectin, low and high methoxy pectin, beta-glucans, carrageenan, psyllium and mixtures thereof. 
     
     
         5 . The method of  claim 1  wherein the blend of native whey protein and viscosifying fiber is administered in an amount of 2 to 25 grams native whey protein per subject and 0.5 to 20 grams viscosifying fiber per subject. 
     
     
         6 . The method of  claim 1  wherein the blend of native whey protein and viscosifying fiber is administered about 20 to about 40 minutes prior to a meal. 
     
     
         7 . A method for reducing postprandial blood glucose levels and/or food intake comprising:
 administering an edible composition that includes a blend of from 2 to 50 grams of native whey protein and 0.5 to 20 grams of viscosifying fiber to a subject at least 5 to 90 minutes prior to a meal, the method effective for reducing postprandial blood glucose levels by at least about 5% as compared to a subject not administered a blend of native whey protein and viscosifying fiber prior to a meal.   
     
     
         8 . The method of  claim 7  wherein the edible composition that includes native whey protein is selected from the group consisting of a beverage, a nutritional supplement, a food composition, a meal replacement product, and mixtures thereof. 
     
     
         9 . The method of  claim 8  wherein the beverage is selected from the group consisting of water, fruit juice, a low calorie fruit flavored beverage, coffee, tea, smoothie, a dairy beverage, carbonated beverages, and mixtures thereof. 
     
     
         10 . The method of  claim 8  wherein the nutritional supplement is selected from the group consisting of vitamins, minerals, trace elements, phytochemicals, and mixtures thereof. 
     
     
         11 . The method of  claim 8  wherein the food composition is selected from the group consisting of dairy based products, soy based products, breads and cereal based products, cakes, cookies, biscuits, spreads, oil-in-water emulsions, ice creams, desserts, soups, powdered soup concentrates, sauces, powdered sauce concentrates, health bars, confectionery, snack foods, ready-to-eat meal products, pre-packed meal products, dried meal products, and mixtures thereof. 
     
     
         12 . The method of  claim 8  wherein the native whey protein is selected from the group consisting of sweet whey, acid whey, individual whey proteins, hydrolysates of native whey protein and mixture thereof. 
     
     
         13 . The method of  claim 7  wherein the viscosifying fiber is selected from the group consisting of hydroxypropyl methylcellulose, gum arabic, sodium carboxymethylcellulose, methylcellulose, guar gum, gellan gum, locust bean gum, konjac flour, tragacanth gum, karaya gum, gum acacia, chitosan, arabinoglactins, glucomannan, xanthan gum, alginate, pectin, low and high methoxy pectin, beta-glucans, carrageenan, psyllium and mixtures thereof. 
     
     
         14 . The method of  claim 7  wherein the blend of native whey protein and viscosifying fiber is administered in an amount of 2 to 25 grams native whey protein per subject and 0.5 to 20 grams viscosifying fiber per subject. 
     
     
         15 . The method of  claim 7  wherein the edible composition is administered about 20 to about 40 minutes prior to a meal. 
     
     
         16 . A method for reducing postprandial blood glucose levels comprising:
 administering an edible composition that includes from 2 to 50 grams of native whey protein and 0.5 to 20 grams of viscosifying fiber, the method effective for reducing postprandial blood glucose levels by at least about 5% as compared to a subject not administered a food composition that includes native whey protein and viscosifying fiber.   
     
     
         17 . The method of  claim 16  wherein the edible composition that includes native whey protein is selected from the group consisting of a beverage, a nutritional supplement, a food composition, a meal replacement product, and mixtures thereof. 
     
     
         18 . The method of  claim 17  wherein the beverage is selected from the group consisting of water, fruit juice, a low calorie fruit flavored beverage, coffee, tea, smoothie, a dairy beverage, a carbonated beverage, and mixtures thereof. 
     
     
         19 . The method of  claim 17  wherein the nutritional supplement is selected from the group consisting of vitamins, minerals, trace elements, phytochemicals, and mixtures thereof. 
     
     
         20 . The method of  claim 17  wherein the food composition is selected from the group consisting of dairy based products, soy based products, breads and cereal based products, cakes, cookies, biscuits, spreads, oil-in-water emulsions, ice creams, desserts, soups, powdered soup concentrates, sauces, powdered sauce concentrates, health bars, confectionery, snack foods, ready-to-eat meal products, pre-packed meal products, dried meal products, and mixtures thereof. 
     
     
         21 . The method of  claim 16  wherein the native whey protein is selected from the group consisting of sweet whey, acid whey, individual whey proteins, hydrolysates of native whey proteins, and mixture thereof. 
     
     
         22 . The method of  claim 16  wherein the native whey protein is administered in an amount of 2 to 25 grams per subject and the viscosifying fiber is administered in an amount of 0.5 to 20 grams per subject.